Pot-roasts, other braised dishes and stews may be conveniently cooked in a moderate oven (300° F. to 350° F.)
Meat cubes are browned for a brown stew; browning is omitted if a light stew is preferred.
A roast meat thermometer is inserted so the bulb reaches the center of the largest muscle but does not rest in fat or on bone.
Cooked meat should be stored closely covered in the coldest part of the refrigerator.
All meat is tender if cooked by the correct cookery method.